Royal Seafood Soup-Dish
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Waiting time: 5 minutes
Always store fish soups in your refrigerator; even so, serve fish soups within 24 hours.
To reheat, microwave soup on 'MEDIUM' until bubbly; serve immediate [if soup boils for too long, fish and seafood will be tough].
Thawing
To thaw an approximatively 8-ounce [227-g] whole lobster or lobster tail, arrange into a large shallow dish, cover and microwave for 3 to 4 minutes on 'DEFROST', turning whole lobster or tail at half-time; leave to rest for 5 minutes.
To thaw 12 onces [350 g] large shrimps, arrange into a shallow dish, cover and microwave on 'DEFROST' for 4 to 5 minutes, stirring twice; leave to rest for 10 minutes, rince and drain.
Servings: 10 to 12
IngredientsPreparation
  • 12 ounces [350 g] cod or haddock fillets
  • 2 tablespoons [30 mL] olive oil
  • 1 onion, finely chopped
  • 1 green pepper, seeded and chopped
  • 2 garlic cloves, crushed
  • 3 tomatoes, seeded and grossly chopped
  • 8 ounces [227 g] fresh mushrooms, halved
  • 1 1/2 cups [375 mL] chicken broth or fish stock
  • 1/2 cup [125 mL] dry white wine
  • 1/4 teaspoon [1 mL] salt
  • 1/2 teaspoon [2.5 mL] thyme
  • 1 large pinch fennel
  • 1 large pinch saffron powder
  • 1 large pinc Cayenne pepper
  • 2 bay leaves
  • 1 [approximately 8-ounce / 227-g] lobster or spiny lobster tail, thawed
  • 12 ounces [340 g] boiled crab legs
  • 12 small clams in shells, cleaned
  • 8 ounces [227 g] cleaned scallops
  • 12 ounces [340 g] large unpeeled, boiled shrimps
  • Either serve this dish with a fork and a knife or with a soup spoon.
  • If desired prepare this soup-dish with frozen ingredients, adding frozen ingredients before the end of coking time.
  • This wonderful dish is a real feast, destined to many guests.
  • Served along with fresh bread, it realy is a threat!
  • Skin cod or haddock fillets: lay fillets skin up and cut, with a sharp knife, right underneath the skin, starting at tail-end [with one hand, pull on the skin while cutting, very near the skin, with the other].
  • Cut fillets into 1-inch [2.5 cm] cubes; set aside.
  • Into a 20-cup [5-L] microwave-safe saucepan, mix together olive oil, onion, green pepper and garlic.
  • Cover and microwave for 3 to 4 minutes on 'MAXIMUM', until tender, stirring once.
  • Add tomatoes, fresh mushrooms, chiken broth or fish stock, dry white wine, salt, thyme, fennel, saffron, Cayenne pepper and bay leaves.
  • Mix and cover.
  • Microwave for 5 minutes on 'MAXIMUM'; then microwave on 'MEDIUM-MAXIMUM' for l0 to 12 minutes, stirring 4 times.
  • Meanwhile, using shears or a pointed knife, half lobster or spiny lobster tail lengthwise, cutting through the meat.
  • Cut crab legs into 3 to 4-inch [7.5 to 10-cm] long pieces.
  • Mix reserved fish fillets, lobster, crab, clams and scallops into fish mixture.
  • Microwave for 15 to 17 minutes on 'MEDIUM-MAXIMUM', until clam shells open-up and scallops are no longer translucent, stirring twice.
  • Leave to rest for 5 minutes, covered.
  • Throw away bay leaves.
  • Just before serving, mix in shrimps.